Smoky Millet Stuffed Sweet Potato Crepes with Jalapeno Aioli. Vegan Glutenfree Recipe

This crepe is inspired by the crepes At Sage/Plum Cafe in Seattle. They have some amazing food and I plan to recreate some versions with my take on it. The crepes at the cafe at usual flour crepes filled with Smoky Quinoa and Millet. The crepes on this post are glutenfree and very flavorful with Sweet potato, spices and garlic. The filling is Smoky Millet with a lot more veggies. Topped with some fresh onion, tomato and creamy Jalapeno Aioli, these make for a burst of textures and flavors. 
We also made some Uttapams(thick crepes topped with veggies) with the batter and served with garlic coconut chutney(Blend roasted garlic, onion flakes, salt, chili powder, coconut flakes, coconut milk to thick chutney consistency). This dish can be deconstructed easily. The crepes are flavorful by themselves and can be eaten with a dip, millet can served as a side. 
I need to make more Crepes, Tacos and Sandwiches in the next few months.. What say!

My mom and dad celebrated valentines day the first time today after 35 years of marriage. even though it is a day is celebrated for spending reasons these days, It was a day of bringing out the romance for my parents.. My dad being the old style non emotive male, got my mom a sweet gift and mom got him some roses. how sweet is that. We skyped early morning today and they both looked to lovey and cute.



I received an awesome vegan swap parcel from Ann filled with home made goodies and stuff that I havent tried before! Thank you Ann for the amazing valentines day swap!

How are you celebrating your day:)

For more Meal Ideas, see the Sandwich and Pizza collection here

Steps:

Washed millet added to cooked veggies. Add water, cook until done.



Sweet Potato Crepe Batter.



Ladle batter on hot greased pan.



Flip and cook for another 2 minutes.






Serve topped with Pico de gallo and Jalapeno Aioli.



Sweet Potato Crepes Stuffed with Smoky Millet.
Allergy Information: Dairy, Egg, Corn, Soy, Gluten free
Makes 4-6 crepes depending on size.

Ingredients:
Stuffing:
1/2 cup millet
1 1/4 cup water
2 teaspoons oil
1/3 cup chopped red onion
1/4 cup chopped each red bell pepper, bell pepper, carrots
1/2 teaspoon salt or to taste
1/4 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2-1 teaspoon liquid smoke
1/2 teaspoon dried or fresh parsley
black pepper or red chili powder to taste
1 teaspoon soy sauce or coconut aminos(optional)

Crepes:
1/2 regular size yam or sweet potato, boiled and mashed
1/2 cup dry Rice (I used Basmati)
1/4 cup dry Split peas or other lentils(I used yellow split peas and a little split black gram)
1/4 cup Oat flour or 2 Tbsp rice flour
1 Tablespoon flaxmeal
2 cloves of garlic
1/2 inch ginger
1/2 teaspoon garam masala or other spice blend of choice 
chili powder or black pepper to taste
3/4 teaspoon salt (add more later if needed)
1-2 cups water
1 teaspoon active yeast
Variations: Add lemon juice of vinegar for a tangy crepe. 
Add some chipotle peppers or sauce.

Toppings:
Chopped tomatoes, red onions and cilantro Or Pico de gallo
Jalapeno Aioli – Use plain or cilantro aioli for less spicy version.

Method:
Crepes:
Soak the uncooked rice and split peas/lentils for 30 minutes in hot water.
Drain the water, and add rice and lentils to blender.
Add all the other ingredients and 1 cup water and blend. (I used setting 5 on blendtec)
Add more water if needed to get a smooth thin batter.
Blend 2-3 full cycles so the rice and lentils break down well.
Add yeast to the batter. Mix well and let sit for 30 minutes(to an hour. Can be refrigerated for a day. Best results with rice soaked for an hour and then fermented for an hour.)
Mix well, add more water if needed and proceed to make crepes.
(You can use other flours or rice flour instead of oat flour. Add more flour if the batter gets too thin. cooking times may differ by a minute here and there depending on the flours and water content.)
Heat a non stick pan on medium high heat. 
Once hot, Drizzle oil and spread using a damp paper napkin.
Pour a ladle full of the batter and spread any way you like. I usually use indian dosa style Light handed circular motion to spread. The batter should be thin enough to spread on its own by moving the pan too.
Cook for 2-4 minutes until the bottom is golden and easily comes off.
Loosen the entire crepe from the pan before flipping.
Flip and cook for another 2-3 minutes. 

Notes: 
Make a small first crepe. Taste once done and adjust salt and spice in the batter. 
For a Sweet potato Dosa or Uttapam, Soak 1/4 cup split black gram/urad dal and a Tablespoon of fenugreek/methi seeds with the rice. The batter makes soft crepes, thin or fat, because of the sweet potato. See the Dosa post for more tips. Use a good thick bottom pan and spread the crepes thin. I promise it gets easy once you find the pan and temperature that works. You can also use a seasoned cat iron pan like here.
You can make the crepes and store ahead of time, refrigerated, for a day or so.

Stuffing:
In a deep pan, add oil and heat on medium.
Add onions and saute until brown. cook longer for darker smokier end result.
Add the rest of the veggies and mix well.
Cook for 2 minutes.
Wash the millet for 15 seconds, then add to the veggies.
Add the spices, salt. liquid smoke and mix well.
Add water, partially cover and cook until the water comes to a boil.
Lower the heat to low and continue cooking stirring once in between for 15+ minutes.
Once the millet has absorbed almost all the water and is tender. Take off heat.
Fluff, taste and adjust salt and spice, cover and let for 5 minutes.

Warm the crepes on a pan and Serve filled with the millet.
Top crepes with Pico de gallo or chopped tomato, onions, cilantro and a generous drizzle of Jalapeno Aioli. Scroll down for a video of the crepe being made. 
Then Tell me about how good they were:)